7.08.2008

What is a grown , almost 40 year old woman with no children (other than her big baby Certain Someone) doing making fruit leather? Well, a number of reasons. The May issue of Gourmet has a strawberry fruit leather recipe I had my eye on . Then yesterdays CSA box yielded about a 1 1/2 lbs of each of black, and red plums, in addition to blackberries, and peaches! No way I can get through all that fruit, and I don't feel like baking pies or cakes . So fruit leather it is. Think of it as another way to preserve summers bounty.I figured I can take it to work and resist the Candy Man "Big Money" who sits in front of me with his notorious stash of candy. It's bad and everyone comes down in the building for their daily fix. He gets odd delight in it. Maybe he likes to see all the women go by, who knows. But we love him. And he keeps my orders moving and clients appeased. What appeals to me about fruit leather is that it is all natural. You can add sugar or not depending on the fruit and your taste levels. I used Agave Nectar and some Cardamon for some kick. I looked online and also used the Gourmet article as reference. Rather than add water to the fruit puree and cook down, as some suggest, I felt the plums had enough water in them .I kept the peel on to for texture. If using stone fruit be sure to pit them. A lot of people recommend removing the peel, but that's up to you. And you don't need a fancy dehydrator gadget. This can be done in your oven.

Wash and stone fruit. In a food processor or blender puree fruit. In a heavy bottomed pot add puree and Agave nectar and bring to a boil. Reduce and cook for about 10 minutes. Add Cardamon to taste. Using the Gourmet method from this point pour the mixture onto the Silpat. I have seen some recipes use microwave proof plastic wrap as well. Spread in an even layer. Place in a oven that's heated at about 150 degrees to no more than 200 for 3 hours or until slightly sticky , but not sticking to fingers/solid. Very low temp(caution don't leave unattended even though it is a low temp). Take out ,remove Silpat /liner , and let dry on a rack for several hours up to 24 until dry. Take a piece of parchment or plastic wrap and cover the leather with it. Then peel upwards to remove the leather from the Silpat. It should adhere to the parchment(See notes). Roll up and store in plastic bags. Stores for up to 1 month.

Some notes: Due to humidity and thickness make sure the fruit puree is evenly dries out and done in the oven.While it dried it became a little more so(did not have air on) I noticed my center was more gooey and put it back in for another hour or so. When I added the parchment to roll the center was still mushy. I flipped the Silpat and peeled off the leather onto the parchment paper. I scraped the gooey part off the Silpat with a dough scraper and spread over the 'broken part'. The underside now exposed right side up on the parchment went back into the oven for another hour or so.

On a side note I just want to say first thanks for your opinions about the link issue. Made me feel way better! Your support means a lot to me. Also, guess what? It may not mean anything yet, but I will be starting to work on a 'on call' basis in a artisan caterers kitchen. I have known the chef for a few years through some part time restaurant work and followed him as a part time on call server to this particular caterer. Saturday morning I'm coming in to learn the kitchen and the ropes. Less pay than serving , but something I love to do! A little dream of mine without giving up the day job. It will be an experience learning and working off premise catering.

My mother-in-law just got a new dehydrator, and has been making fruit leather and jerky galore. I've been quite jealous, because I don't have a dehydrator. And then you tell me how to do it without one! I'm so glad - I've never heard of making it this way. I want to try this out for sure!!

Courtney, This just may be the new health food! Berries and plums are so good for us with all the antioxidents in them, and this being in such a concentrated form, it just screams healthy dosen't it?I think you got something going here girl!Congrats on your new gig, sounds like so much fun!

"Thank you for this recipe!!" :) I'm a 40 + aged mom of four..and I would make these for me weekly! I buy fruit leather at a health food store and the individual wrapped pieces are around 30 cents a piece. It's cheaper by the box but they don't always have it available. I try to keep a stash to quench my craving for red vines licorice ! :) The one I buy at the health food store is completely natural no sugar added and it is still wonderful! I don't know why I never looked for a recipe before but this is great Courtney..:)

I want a pair of fruit leather pants!! Now that's the kind of fashion I could adhere to. Haha. Let's start a business Courtney! We could find a catchy slogan like... err.." Fruit leather pants!.. For a quick snack on the go!". Hmm, kind of cheesy this one... Any ideas? :-)

we used to eat this all the time as children. I've been toying with making some most of the summer (or should I say non-summer) but we just haven't had enough fruit and what we have had has been eaten quickly. I've done very little preserving of any kind this year which speaks volumes about , well the volume, of fruit that we are just not getting. I love the cardamom as it is a favourite accent for plums. the coour is also divine

Sorry for such a late response..Just caught up in life..You will find it interesting to know that a similar thing called "Aam Paapad" is very popular in India..Its made out of mangoes and is delicious...loved by all ..kids and adults!!I always thought its a very tedious and difficult thing to make at home and gal you impress me again!!

Look at the colour on that! And I love the pattern that makes it look almost like snakeskin - must be from the silpat? Like Nina and African Vanielje, I grew up with this - my favourite was always apricot, although peach, fig and guava were all common flavours. It was a favourite healthy lunchbox snack for moms with kids. I adore the idea of doing it with plums and the cardamom is inspired. I have a silpat... but my rented apartment's oven is so small that I'd have to trim it to fit it in... and no way am I doing that! So will have to wait till I have my own house with a bigger oven :(